Mix the softened butter with the cinnamon, cloves, allspice, star anise, parsley, garlic and salt and pepper, taste and adjust as necessary.
Chop the apples and onions. Put them inside the bird along with the garlic, bay leaves and the rosemary.
Smooth the spiced butter under the skin of the bird working between the skin and the flesh. Spread it about as much as possible.
Cook the bird at 190°C for 2 ¾ -3 hours tops, basting often. Remove from the oven and allow to rest for around an hour.
Make the gravy using the juices from the roasting tray. Tip away some of the fat from the roasting tin. Add a little flour and whisk well to combine, deglazing with Madeira and squeeze in the juice of a clementine into the gravy. Reduce and season to taste.
Recipe courtesy of Matt Tebbutt.